1. In a dry skillet, toast the pistachios over medium heat, shaking the pan constantly, for 2 minutes or until they are aromatic. Tip the pistachios onto a plate.

2. Wipe out the skillet. Heat the oil over medium-high heat. Add the butter and when it melts, add the Brussels sprouts, salt, and pepper. Cook, stirring often, for 5 minutes or until they are cooked through. Remove from the heat.